Melissa Fritz, CIA Lecturing Instructor—Baking and Pastry Arts

Faculty Bio: Melissa Fritz

Baking and Pastry Arts
Associate Professor—Baking and Pastry Arts
Certification Credentials: CEPC, CHE
“Our college embraces students who come from many different backgrounds. Everyone is treated equally and has the same opportunity to succeed if they are focused, determined, and dedicated.”

What courses do you teach at the CIA?
I currently teach a wide array of baking and pastry classes at the Texas campus.

How does the CIA prepare students for success?
The CIA has a very strong presence on a student’s résumé; the school has an outstanding reputation that opens doors. As a faculty member, I try to stay current on trends within the industry while teaching our core curriculum, giving students the strong foundation they need to perform at a competitive level.

What makes the CIA stand out from other colleges?
Our college embraces students who come from many different backgrounds. Everyone is treated equally and has the same opportunity to succeed if they are focused, determined, and dedicated.

What do you like most about being on the CIA’s Texas campus?
I’m really able to get to know my students, watching them grow so much in just two short years.

What passions/activities do you like to pursue outside of your work at the CIA?
I ride horses and spend a lot of time with my two young sons.

Education:
BS, Johnson & Wales University, Charleston, SC. AS, Johnson & Wales University, Providence, RI.

Professional Experience:
Instructor, The Art Institute of Houston, Houston, TX. Pastry Chef, The Inn at Dos Brisas, Chappell Hill, TX. Pastry Chef and Wedding Cake Designer, Baked, Charleston, SC. Adjunct Instructor, Culinary Institute of Charleston at Trident Technical College, Charleston. Owner/Pastry Chef, Red Velvet’s Cakes & Confections, Charleston. Pastry Chef, The Kiawah Island Club, Kiawah Island, SC. Assistant Pastry Chef, The Four Seasons Hotel, Philadelphia, PA. Corporate Pastry Chef, The Cliffs Golf & Country Club, Landrum, SC. Acting Pastry Chef/Sous Pastry Chef, Smith & Wollensky, Washington, DC. Pastry Cook, Michele Richard’s Citronelle, Washington, DC; Peninsula Grill at the Planters Inn, Charleston; The Woodlands Inn, Summerville, SC.

Awards:
First place, Careers Through Culinary Arts Program (C-CAP) competition.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600